I’m saying good bye to winter with a citrus bang of Baked Fish Tacos with Sunrise Citrus Salsa and Lime Crema! Get in mah belly . . . .
Hey, hey, heyyyy . . . happy LAST day of winter, ya’all! Are you as excited as I am? Don’t get me wrong, I like winter, but I’m so SO ready for spring. For me, the last day of winter is as exciting as the first day of spring. So, guess what?! We’re celebrating both! We’re saying au revoir to winter today with Baked Fish Tacos with Sunrise Citrus Salsa and Lime Crema and bienvenue to spring tomorrow with Charred Grapefruit Mezcal Palomas.
After Matt caught a decent amount of Perch this winter, I decided to test fish taco recipes for the blog. And you guys, these baked fish tacos have been on repeat ever since. You hear me? Repeat, because they’re so, so good. Citrusy, sweet, salty, spicy, smokey, ohhhhh yeah.
Don’t have perch? No problem. I wasn’t going to require to you to go catch your dinner, or make your significant other catch you dinner. That would be a lot to ask of you. Or him. Or her. And I’m here to make life easier, k? Honestly, I’d make them for you myself if I could, or at least ask Matt to catch you some. If we can’t do that, though, I’d at least like to get you this recipe.
So, if you don’t have perch, you can substitute snapper, haddock, or even tilapia (or any sem-firm, mild fish) . You could batter fry it, but these tacos really don’t need it. The fisherman, himself, verified they are perfect as is . . . baked fish tacos for the win! They’re baked in a garlic, chili, lemon butter, and they are the bees knees. Last year I dried ‘Lemon Drop’ peppers and ground them into chili powder. They have heat, but they also have a citrus undertone. A lovely addition to any garden if you’re looking for new peppers to try, but use whatever chili powder you have on hand.
For the citrus salsa, I’ve used different combinations of grapefruit, blood orange, cara cara orange, mandarin orange, pomelo, tangelo and then some. Use any combo of citrus that fits your fancy. Cilantro is a natural herb when we talk salsa, but I made it with basil one night, and it was a lovely variation. I use shallots for their mild oniony-garlic flavor, but feel free to use red onion. And obvi we’re adding avocados.
Other optional toppings include cotija, radishes, and shredded cabbage. Also, if you can keep a secret, sometimes I pick up coleslaw from a local BBQ joint on my way home. It’s sweet and vinegary, they have a drive thru, and sometimes we all need shortcuts, OK? I won’t tell on you if you want to do the same.
Throw all of that into a charred tortilla. Listen to ol’ Marge here and char that tortilla over a dry (preferably cast iron) pan, k? It adds smoke and texture, and it just really elevates your baked fish taco into something super special. I wouldn’t point you in the wrong direction. Finish it off with Lime Crema to bind it all together. Where are my Greek Yogurt people at? I’m Greek Yogurt over sour cream all day, every day!
Alright, go get yoself a baked fish taco and tune in tomorrow for cocktailzzzz. Winter, thank you for allowing us a cozy slow down. It’s been great, but we’re ready to send you along your merry way.
Baked Fish Tacos with Sunrise Citrus Salsa and Lime Crema
For the Fish
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1 garlic clove minced
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 12 ounces perch can substitute red snapper, tilapia, or any semi-firm mild fish
Sunrise Citrus Salsa
- 1 cup citrus fruit segmented and chopped (grapefruit, orange, pomelo, tangelo, etc.)
- 1 avocado chopped
- 3 tablespoons cilantro or basil roughly chopped
- 1 shallot minced
- fresh lime juice
- 8 ounces full-fat Greek yogurt
- juice and zest of 1 lime
- garlic salt to taste
- pinch of sugar
Other Taco Stuff
- small tortillas regular or gluten-free
- cotija optional
- radishes optional
- shredded cabbage optional
- Preheat over to 400 degrees. Whisk melted butter, lemon juice, garlic, chili powder, and salt. Pat fish dry with paper towels and place in baking dish. Pour lemon garlic butter over fish. Bake for 10–15 minutes depending on thickness. Flake into bite-size pieces
Sunrise Citrus Salsa
- Toss all ingredients together.
- Stir all ingredients together.
- Place tortillas into a scorching hot cast iron skillet. Check after about 30 seconds. Flip until desired crispness.
- Assemble as you darn well please!